A place to share my love of baking and feeding people -- family, friends and strangers. These are culinary adventures from my Northeast Portland kitchen and Trinity Episcopal Cathedral's Wednesday Community Meal.

Friday, February 27, 2015

Double Chocolate Espresso Macarons

Chocolate is great but double chocolate is even better and espresso, well that's chocolate's perfect partner, which is why I had to create these macarons.

The rich filling is so simple to make, it's just butter, sea salt, sugar, espresso, vanilla and dark cocoa powder whipped until smooth and creamy and the chocolate macaron shells are made by adding just 10 grams of dark cocoa powder to my tried and true recipe. It couldn't be easier and it couldn't be more delicous.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper. Mix well.

Fold the mixture with the rubber scraper by pulling down the sides and
flipping the mixture over. Do this until you have a smooth mixture that
falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close
the piping bags. Clip the tip of the bags, one at a time, and pipe
small quarter sized rounds, leaving 1-inch of space between each because
they spread as they set. Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.

While they are setting, preheat the oven to 325 degrees. A convection oven is preferable.

Bake one sheet at a time in the center of the oven for about 12 minutes
or until the cookie is firm, matte and doesn't wobble when touched.

Leave on the baking tray until cool then lift them all off the parchment
carefully. You may need to use a thin knife to help lift them off.